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30 • minutes
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4 • serves
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Healthy Lamb Burger With Veggie Chips

5/5 (1)


  • Lamb Patties
  • tick500g organic lamb mince
  • tick½ brown onion, finely sliced
  • tick2 garlic clove, peeled and crushed
  • tick1 egg, beaten
  • tick2 tbsp Chantal Organics Brown Rice Flour
  • tick3 tbsp fresh parsley, finely chopped
  • tick1 tsp cumin powder
  • tick½ tsp chili flakes
  • tick1 tsp curry powder
  • tick1 tbsp Chantal Organics Tamari Sauce
  • tick½ tsp Chantal Organics Sea Salt Fine
  • tick½ tsp pepper
  • tick1-2 tbsp Chantal Organics Coconut Oil – for frying
  • To serve
  • tick1 large tomato, sliced
  • tick1 carrot, grated
  • tick4 large lettuce leaves
  • tick1 large avocado, sliced
  • tickChantal Organics Tomato Ketchup
  • Veggie chips:
  • tick3 carrots, cut into chips
  • tick3 parsnips, cut into chips
  • tick½ tsp Chantal Organics Sea Salt Fine
  • tick2 tbsp Chantal Organics Coconut Oil


  • Step 1.

    Heat oven to 180C degrees. Lay chopped carrot and parsnips on a baking tray, drizzle with melted coconut oil, season with sea salt and fan bake in the oven for 20-25 minutes.

  • Step 2.

    To make the patties, combine all the ingredients, except the coconut oil, in a large bowl and mix with your hands. Using your hands, divide the mixture into 4 patties.

  • Step 3.

    Melt the coconut oil in a large frying pan over a medium-high heat, and cook the patties for 4-5 minutes on each side, or until cooked to your liking. Place on a plate and cover with foil to keep warm.

  • Step 4.

    To serve, lay a lettuce leaf on a plate, top with a meat patty, tomato and grated carrot, sliced avocado. Top with another lettuce leaf. Repeat with the remaining patties and serve along side veggie chips.

Chantal Organics Products used

Coconut Oil
Tamari Soy Sauce
Brown Rice Flour
Tomato Ketchup

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